My love of Thai food just keeps on growing and a trip to Chinatown in London on Friday where i found some flat rice noodles inspired me to attempt to recreate a stir fry that we learnt to cook in Chiang Mai.
This dish contains loads of healthy vegetables, is meat and gluten free and very easy and tasty.
150g Flat Rice Noodles
3tsp low salt Soy Sauce
2 heads Pak Choi – leaves and stems halved
Handful of Mange Tout, Mini Corn, Mushrooms – all sliced
100g Extra firm Tofu – diced into 2cm cubes
1 Chilli – diced
2 Cloves Garlic – diced
1 Egg – beaten
3tbsp Oyster Sauce
1tsp Fish Sauce
1/2 tsp Palm Sugar
If using dry noodles, soak these in boiling water until softened, drain and then leave to soak in 1tsp Soy Sauce – put to one side.
Get two frying pans on the hob. In one, heat 4tbsp vegetable oil, once hot, gently place the tofu and chilli in to crisp up and turn golden.
In the other pan or wok heat 1tbsp coconut oil and add the garlic. Once sizzling, add the mange tout, mushrooms, pak choi and baby corn. As the veggies begin to soften add the prawns and noodles, followed by the sauces and sugar. As everything mixes together smelling sweet and giving a little colour to the noodles – push it all to one side of the wok and tip in the beaten egg. Let the egg scramble and mix into the noodles and the vegetables.
Keep an eye on the tofu, turning over until each piece is golden and crispy. When cooked, place on some kitchen roll to dry.
Serve with the crispy tofu on top for extra crunch and let the full texture and taste of the sweet noodles come through.